Combine Honey, Soy Sauce, Brown Sugar, Vinegar and Five Spice Powder in small sauce pan and heat until sugar dissolved remove from heat
Remove Giblets from Duck and trim excess fat off neck and tail. Using your hands carefully separate the skin from the breast, back bone, thighs and from legs. Leave the skin on the duck you just want it separated from the muscle.
In large pot or dutch oven add 4 quarts water, 2 Star anise, 2 bay leaves and 1 Tsp Sechuan Pepper corns. Bring to a Boil and simmer
Using a ladel or cup measure pour the seasoned boiling water over the whole duck blanching the skin. Then drain all the water from the cavilty and pat the entire duck dry.
Stand the duck vertically on a plate or baking pan. I used a spoon holder but a large beer can or empty wine bottle will work.
Brush the Honey Glaze over the enitre duck. Let dry for a few minutes and repeat unitl glaze gone. It took 5 applications for me. Place duck in Refrigerator for 24 hours. Do not cover you want the skin to dry out as much as possible
When ready to cook pre heat oven to 450 Degrees
Fill cavity of duck with cubed apple, 2 green onions, remaining pepper corns, bay leaves, and star anise
Put one oven rack in middle position and the other on lowest. Place a rimmed baking pan on bottom rack with some water. Cover Wing tips and leg tips with foil and place duck breast side up directly on middle rack.
Roast for 15 minutes and reduce heat to 350 degrees. Flip duck after 60 minutes and cook another 60 minutes. With 15 minutes left flip back so Breast on top for final 15 minutes.
When temp at thickest part of thigh is 160 degrees remove from oven and tent with foil breast side up on cutting board. Let rest 15 minutes before carving.
Serve with warm Mandarin Panackes, hoisin sauce, julienne cucumbers and chopped green onions.
My skin did not come out as crispy as I would like. I broiled it for a few minutes at the end. I think it needs to cook vertically so I will try that next time and post results.